JP2002510471A - Method and plant for baking with steam - Google Patents

Abstract

(57) Abstract: A method and plant for baking using steam. A method of manufacturing a baked product includes mixing dough, forming dough, and trial-baking the formed dough. And baking the test-baked dough. The formed dough is heated only by steaming as at least part of at least one of the dough proofing and baking steps. The steam process is performed as a starting period of the dough test baking, as a dough test baking finish period, or the entire dough test baking is performed only by the steam process.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001] The present invention generally relates to dough mixing, dough forming, proofing the formed dough, and baking the baked dough. Baking products manufactured by the continuous steps of:

[0002] The manufacture of baking products such as bread, crouton, bread crumbs on an industrial scale remains a labor intensive and time consuming process.

[0003] Accordingly, a primary object of the present invention is to improve prior art processes to speed up these by reducing proofing and / or baking times.

In accordance with one aspect of the present invention, the object is to provide a method wherein during a portion of at least one of a plurality of time periods used by both the dove proofing and baking steps, the dough elapses. Is achieved by heating only by steaming.

[0005] Performing such heating of the dough during the first portion of the time period used for dough proofing results in a substantial reduction in proof-baking time. In particular, if the formed dough is subjected to proofing only by its steaming, ie if the normal proofing is completely omitted, this is the case. The use of dough heating during the last part of the time period used for the proofing also results in a rapid increase in dough volume which reduces the proofing time.

[0006] These advantageous results arise from using steaming as a single means of providing heating for proofreading. This steaming allows for test baking using higher temperatures than normally used, as a result of the high humidity that occurs during the steaming process. More specifically, high humidity provides good heat transfer to the dough and eliminates drying of the dough surface. Such drying would result if other heating means were used, and would create an initial skin that would prevent the dough from bulging during proofing.

[0007] A typical test bake of dough containing yeast is performed in the range of 32-42 ° C.
According to the present invention, when the test firing is performed only by the steam processing, the temperature of the test firing can be raised to about 45 ° C. or more and 65 ° C. or less. As a result of this heating, the trial bake time is reduced to about 3 minutes.

[0008] If steaming is used for the first part of the time period used in the baking process, the total baking time is reduced by the improved heat transfer rate. In addition, the use of steam as a single heating means results in the retention of added moisture, resulting in a smooth surface, which in turn extends the life of the skin and prevents expansion of the original shape .

According to the present invention, some characteristics of the skin, such as gloss, smoothness, hardness, thickness and color, are affected by the length of time of the steaming process and the temperature fluctuations during the steaming process. .

FIG. 1 shows the lines and steps along which the production of bread croutons takes place. In this case, in a first step, the dough is mixed and then cut into several strips. These strips, having a height of 2 to 4 cm and a temperature of about 30 ° C., are placed on a liquid impermeable conveyor belt surface so that the dough strips are exposed to about 180 ° C. for about 1 minute. It is heated by a heater located below the conveyor belt passage to be exposed to the temperature. Optionally, heaters positioned across the conveyor belt surface can also be used.

The bottom surface of the dope strip is set so that it is exposed to heat to create a skin. The skin allows the dough strips to be handled without a dish during the rest of the process and passes them through a perforated conveyor belt, for example a conventional wire or mesh conveyor belt surface following a spiral path. It is even possible to transport them on.

[0012] The dough strips are formed such that a flat top surface is finally formed which is baked.
It is also preferred to heat from above, and this flat top surface is convenient for slicing the strips after baking into cubes or crotons or dicing.

Furthermore, this heating causes a slight increase in the volume of the dough strip.

The dough strips are now transferred to a perforated conveyor belt surface for transfer through a steam processing chamber. The steam processing chamber is heated only by steam so that the room temperature is about 65 ° C. The dough remains in the steam chamber for about 2-4 minutes, and the proof-baking results in a volume increase of 6-9 cm in height. Therefore, if the dough strip is exposed to an atmosphere containing water vapor at or near the saturation point at a temperature higher than 45 ° C., the overall proofing time is greatly reduced.

The dough strips are transferred from the steam processing chamber to another perforated conveyor belt that transfers the dough into a oven along a spiral path. The temperature in the oven is 40-8
In order to obtain a large amount of steam as much as 5%, about 1
Maintained at 90 degrees C. The baking time of the dough pieces in the oven is approximately 30 minutes.

[0016] The baked strips are transferred from the oven outlet to another perforated conveyor belt surface. This perforated conveyor belt suitably follows the spiral path inside the cooling chamber, where air at a temperature of about 5 ° C. is baked in strips baked at a speed of about 3 meters / second for about 60 minutes. Blowing beyond.

[0017] The cooled baking pieces are then transferred to a dicer (or grinder), and the resulting dice cut finally ends up at a speed of about 1 meter / second, a temperature of about 70-
Dry for about 45 minutes in a dryer with a stream of air at 150 ° C. However, the baked strips can be used as ordinary bread and loaf without being cut off.

As an expert, several modifications of the above embodiments of the method and plant for baking using steam can be envisioned within the scope of the invention as defined in the appended claims. Understand that there is.

Therefore, the steam processing is performed as another processing step, for example, about 90 to 1
It may be performed at a temperature of 10 ° C. at the beginning of baking. Further, the dough can be formed as one or more continuous lengths, i.e., as sheets, on the surface of the liquid impermeable conveyor belt, or can be formed in a tray or dish. Finally, these successive steps include a mixer, a sheet former, a cutter, a skin former, a proofer, a steamer, an oven, a cooler,
It should be noted that it is preferably done in at least one separate device, such as a grinder or die former and a dryer.

[Brief description of the drawings]

FIG. 1 is a flowchart illustrating a plant that performs the method of one embodiment of the present invention.

[Procedural Amendment] Submission of translation of Article 34 Amendment of the Patent Cooperation Treaty

[Submission date] June 20, 2000 (2000.6.20)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claims

[Correction method] Change

[Correction contents]

[Claims]

──────────────────────────────────────────────────続 き Continuation of front page (81) Designated country EP (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE ), OA (BF, BJ, CF, CG, CI, CM, GA, GN, GW, ML, MR, NE, SN, TD, TG), AP (GH, GM, KE, LS, MW, SD, SL, SZ, UG, ZW), EA (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM), AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY , CA, CH, CN, CU, CZ, DE, DK, EE, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID, IL, IN, IS, JP , KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, UA, UG, UZ, VN, YU, ZW (72) Inventor Parrson, Sten Sweden S-26035 Gatan 222 F-term (reference) 4B032 DB01 DP40 DP41 DP46

Claims (16)

[Claims] 1. A method of manufacturing a baked product by successive steps of mixing dough, forming dough, proof-baking the formed dough, and baking the proof-baked dough. An improvement comprising heating the dough formed by steaming only during at least a portion of at least one of the time periods used by proof-baking and baking the dough. 2. The method of claim 1, wherein the steaming is performed during an elapse of an initial portion of a time period used to proof dough. 3. The method of claim 1, wherein the steaming is performed during the last portion of the time period used to proof dough. 4. The method according to claim 1, wherein the dough formed is subjected to test firing only by steaming. 5. The method according to claim 1, wherein the steaming is performed as an additional processing step at the beginning of baking. 6. The method of claim 1, wherein the dough formed is test baked at a temperature of about 45 ° C. or higher by steaming. 7. The baked dough may be prepared for about 90-11 early during baking.
The method according to claim 5, wherein the steaming is performed at a temperature of 0 ° C. 8. The method of claim 1, wherein the steaming for proof-baking is performed in a separate housing. 9. The method of claim 1 wherein the dough is transported by a perforated conveyor belt through each of the proofing and baking processes. 10. The dough is formed on a surface of the conveyor belt that is impermeable to liquid, and in each of the proofing and baking steps, at least a lower surface is provided to form a skin that supports the dough on the surface of the perforated conveyor belt. 10. The method of claim 9, wherein the method is heated from. 11. The method of claim 10, wherein the dough is formed as a continuous body on the surface of the liquid-impermeable conveyor belt. 12. The method of claim 10 wherein the dough is mounted as a separate strip on a liquid impermeable conveyor belt surface. 13. The method of claim 10, wherein each of the successive steps is performed in at least one separate device. 14. The method of claim 9, wherein the dough is formed in a tray or tray that supports the dough on a perforated conveyor belt surface in each of the proofing and baking steps. 15. A plant for producing a baked product by successive steps of mixing dough, forming dough, proof-baking the formed dough, and baking the proof-baked dough. An improvement comprising a separate housing for heating the formed dough only by steaming during at least a portion of the time period used for dough proofing. 16. The plant of claim 15, further comprising a separate housing for heating the baked dough by steaming only during the first portion of the baking time period.